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Beet and Tomato Salad - Martha Stewart Recipes

kept bykwishall

6 red beets, trimmed, halved lengthwise
Extra-virgin olive oil, for drizzling
1/2 teaspoon coarse salt
4 to 6 ripe tomatoes (about 2 pounds), preferably heirloom, cut into wedges
Juice of 1/2 lemon
1/4 teaspoon freshly ground pepper
1/3 cup small mint leaves



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